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These rich oatmeal butterscotch cookies (also known as oatmeal scotchies) are sweet and chewy and so delicious you will not stop eating them. These oatmeal cookies with butterscotch chips will satisfy your sweet cravings with their buttery, caramel-like flavor and a touch of crunch from the old-fashioned oats. They make a hearty, sweet snack that is so easy to make. You’ll love the crunchy edges with a chewy interior and the way they fill your home with their cozy aroma while baking.
Try this simple recipe for melt-in-the-mouth oatmeal butterscotch cookies, made with a handful of easy-going ingredients for the perfect cookie.
You might also like vanilla cookies, cinnamon roll cake, butterscotch peanut butter haystacks, or Bisquick muffins.
Why You’ll Love It
Perfectly chewy texture: Combining oats and butterscotch chips gives these oatmeal scotchies a chewy texture with a little bite that you will crave!
Rich, sweet flavor: The blend of brown sugar, white sugar, and butterscotch chips gives these cookies a deep, sweet flavor with hints of caramel.
Easy to make: With simple steps and common ingredients, these oatmeal cookies with butterscotch chips come together quickly and easily.
Anytime treat: Grab one as an on-the-go snack, a holiday treat, or a sweet gift for friends and family.
Ingredients for Butterscotch Oatmeal Cookies
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Use room temperature butter.
Light brown sugar: Adds moisture and a deep caramel goodness.
Granulated white sugar: Contributes to the sweetness and a slightly crispy texture.
Large egg: Use fresh, room-temperature eggs – these help bind and create structure.
Flour: Gives the cookies their structure and stability. Measure it out leveled and with a spoon.
Baking soda: Make sure your baking soda is fresh!
Old-fashioned oats: Add a hearty texture.
Butterscotch chips: The little heroes in this recipe.
How to Make Oatmeal Butterscotch Chip Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream ingredients: Cream the butter, brown sugar and white sugar and then beat in the egg until combined.
Combine dry ingredients: Mix in the flour and baking soda, stirring until combined. Fold in the oats and butterscotch chips.
Scoop and bake: Drop cookie dough balls onto a prepared baking sheet and bake until golden brown on the edges and set in the middle.
Substitutions and Variations
Butterscotch swap: You can easily substitute the butterscotch chips for milk, white, dark chocolate chips, or peanut butter chips. This recipe can make monster cookies by swapping M&Ms for butterscotch chips. You can substitute dried cranberries, raisins, or nuts. Butterscotch chunks work well, too!
Salted butter: Swap unsalted butter and ¼ teaspoon of salt if needed in these butterscotch oatmeal cookies.
Light brown sugar: Dark brown sugar can be substituted for a stronger flavor, and granulated white sugar can be substituted for a sweeter, milder flavor.
Old-fashioned oats: Quick oats can be used in a pinch, but it will affect the texture of the cookies. I don’t recommend substituting steel-cut oats as they do not tend to cook enough in the allotted time.
Serving Suggestions
Appetizer: For a light start, try burrata tomato salad or this easy recipe for chicken nachos.
Main: Whip up a light shrimp pasta, a wholesome beef chili or a light tuna potato salad.
Dessert: End with a steaming mug of hot chocolate or chai and a batch of warm oatmeal and butterscotch cookies. You might want to try these cookies with vanilla ice cream, because it is a delicious combination.
How to Store Oatmeal Butterscotch Cookies
Store: Oatmeal butterscotch cookies can be stored in an airtight container or bag at room temperature for 3 or 4 days.
Freezer: If you want to keep the cookies fresh for a longer period, you can also freeze them for up to 3 months in a freezer-safe container or bag. Make sure to separate the layers of cookies with parchment paper to prevent sticking.
Thaw: To defrost the frozen baked cookies, leave them in the fridge overnight or at room temperature for a few hours.
Reheat: I recommend popping thawed cookies into the oven for a few minutes to “refresh” them.
Top Tips
Room temperature ingredients: Use butter and eggs at room temperature for easier mixing and a smoother dough.
Properly measure flour: Spoon and level your flour to avoid overpacking, which can lead to dense cookies.
Don’t overmix: Mix the dough until the ingredients are combined to maintain a tender texture.
Use old-fashioned oats: These provide the best texture and chewiness compared to quick oats.
Even cookie sizes: Use a cookie scoop so the cookies are a similar size and bake evenly.
Watch the baking time: Check your cookies at the 9-minute mark; they should be golden brown on the edges and set in the middle.
Cooling time: Let the cookies cool completely on a wire rack (I like this one) to firm up and develop their full flavor.
Oatmeal Scotchies Recipe FAQ
Yes, you can, but the texture will be different. Old-fashioned oats provide a chewier texture, while quick oats make the cookies softer and less chewy.
Yes, you can refrigerate the dough for up to 48 hours before baking. This can also enhance the flavor.
Flat cookies can result from using melted butter instead of room-temperature butter or from not chilling the dough if your kitchen is warm. Make sure your ingredients are at the right temperature, and consider chilling the dough for 30 minutes before baking.
To make thicker cookies, chill the dough for at least 30 minutes before baking. You can also add a little more flour to the dough.
If you don’t have a cookie scoop, you can use a tablespoon or two regular spoons to drop the dough onto the baking sheets.
Oatmeal Butterscotch Cookies Recipe
Oatmeal Butterscotch Cookies
Ingredients
- ⅓ Cup salted butter, at room temperature
- ⅓ Cup light brown sugar
- ¼ Cup granulated sugar
- 1 egg
- ¾ Cup all purpose flour, spooned and leveled
- ¼ Teaspoon baking soda
- 1 Cup old-fashioned oats
- 1 Cup butterscotch chips
Instructions
- Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.
- Cream together the butter, brown sugar and white sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
- Beat in the egg until combined. The mixture may not be completely smooth.
- Mix in the flour and baking soda, stirring just until combined.
- Fold in the old fashioned oats and butterscotch chips until evenly distributed.
- Use a 1½-tablespoon cookie scoop to drop cookie rounds onto the prepared baking sheets.
- Bake for 9 to 13 minutes or until golden brown on the edges and set in the middle.
- Cool completely before serving.
Notes
Properly measure flour: Spoon and level your flour to avoid overpacking, which can lead to dense cookies.
Don’t overmix: Mix the dough until the ingredients are combined to maintain a tender texture.
Use old-fashioned oats: These provide the best texture and chewiness compared to quick oats.
Even cookie sizes: Use a cookie scoop so the cookies are a similar size and bake evenly.
Watch the baking time: Check your cookies at the 9-minute mark; they should be golden brown on the edges and set in the middle.
Cooling time: Let the cookies cool completely on a wire rack (I like this one) to firm up and develop their full flavor.
Nutrition
Get ready to indulge in the irresistible charm of these oatmeal butterscotch cookies! Each bite is a sweet, chewy delight you’ll find hard to resist. Packed with a buttery, caramel-like flavor and a hint of crunch from old-fashioned oats, they satisfy your sweet tooth every time. These cookies make a hearty, delicious snack. Plus, there’s nothing like the cozy aroma that fills your home while they bake!
Other Cookie Recipes To Try
- Make my tasty fall favorite cookie recipe – pumpkin smores cookies.
- No need to leave the house when you can make your own Starbucks molasses cookies.
- Apple butter has to be one of the most delicious things to make; try these easy apple butter thumbprint cookies.
- Try these incredible Oreo cookies for a deeply rich chocolate chip cookie recipe.
- How delicious and pretty do these Lofthouse cookies look?
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made a batch of this and my family ate the entire thing. Guess they enjoyed it, and they’ve been bugging me for days to make another batch.